Florida Shrimp Pie
Florida Shrimp Pie is a savory, coastal-inspired dish that celebrates the sweetness of fresh shrimp with a creamy, cheesy filling inside a golden, flaky pie crust. Loaded with succulent Gulf shrimp, bell peppers, onions, and a hint of citrus, this comforting pie offers a taste of Florida sunshine in every bite. Perfect for brunch, lunch, or a light dinner.
Prep & Cook Time
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Ingredients
For the Pie Filling
1 pre-made 9-inch deep dish pie crust (or homemade, blind-baked)
1 lb (450g) medium raw shrimp, peeled, deveined, and chopped
1 tablespoon olive oil
1 small onion, finely chopped
1/2 cup red bell pepper, diced
2 cloves garlic, minced
1/2 teaspoon smoked paprika
1/2 teaspoon Old Bay seasoning (or Cajun spice)
Salt and pepper to taste
1/4 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 cup fresh parsley, chopped
1 cup shredded sharp cheddar cheese
1/2 cup shredded mozzarella cheese
For the Custard Base
3 large eggs
3/4 cup half-and-half (or whole milk)
Pinch of salt and pepper
Instructions
Step 1: Prepare the Pie Crust
1. Preheat oven to 375°F (190°C).
2. If using a raw pie crust, prick the bottom with a fork and blind bake for 10 minutes. Let cool.
Step 2: saute the Vegetables and Shrimp
1. Heat olive oil in a skillet over medium heat. Add chopped onions and bell pepper; cook for 3–4 minutes until softened.
2. Add garlic and cook another 30 seconds.
3. Stir in the shrimp, paprika, Old Bay, lemon zest, lemon juice, salt, and pepper.
4. Cook shrimp until just pink, about 2–3 minutes. Remove from heat and stir in chopped parsley.
Step 3: Assemble the Pie
1. Spread the shrimp and veggie mixture evenly into the pre-baked pie crust.
2. Sprinkle the shredded cheeses evenly over the top.
Step 4: Add the Custard
1. In a separate bowl, whisk together eggs, half-and-half, and a pinch of salt and pepper.
2. Pour the egg mixture slowly over the filling in the crust.
Step 5: Bake
1. Bake at 375°F (190°C) for 35–40 minutes, or until the pie is set and golden brown on top.
2. Let rest for 5–10 minutes before slicing and serving.
Tips & Notes
Fresh is best: Florida pink shrimp are sweet and tender — perfect for this pie.
Don’t overcook the shrimp in the skillet; they’ll finish cooking in the oven.
Add-ins: You can include chopped celery, green onions, or diced tomatoes for extra texture and flavor.
Crust options: Swap traditional crust with puff pastry or go crustless for a low-carb version.
Cheese variety: Try Monterey Jack, Fontina, or Pepper Jack for a spicy twist.
frequently Asked Questions
Can I use frozen shrimp?
Yes! Thaw completely, pat dry, and follow the recipe. Avoid pre-cooked shrimp — they’ll turn rubbery.
Can I make this ahead?
Yes, you can prepare and assemble it up to a day in advance, then bake just before serving.
What sides go well with shrimp pie?
A fresh green salad, roasted asparagus, coleslaw, or a citrusy fruit salad pairs well.
Can I freeze shrimp pie?
Yes, bake it fully, cool, then wrap tightly and freeze for up to 2 months. Reheat in the oven until warmed through.
Is this spicy?
It’s mildly seasoned. For more heat, add a pinch of cayenne or a few dashes of hot sauce to the filling.
Nutritional Information
Serving size: 1/6 of the pie
Calories: 370
Protein: 24g
Carbohydrates: 18g
Sugars: 2g
Fat: 23g
Saturated Fat: 9g
Fiber: 1g
Sodium: 560mg